Bolting Vegetable Night
Well, not to worry, because at our house, this is not necessarily a bad scenario. It simply means: Time for Rotting Vegetable Night!
Yes, Rotting Vegetable Night is when we salvage what we can and cook it into something good -- usually a stir-fry. Of course, we don't actually use any rotten stuff, just the things that are on the way out, but can still be cooked. It usually turns out good because Michael has a knack for inventing things on the fly and making them taste really good with the right mix of herbs and spices. (Me? No way. You would actually get something that tasted like, well, ... rotting vegetables.)
Anyway, I was out at the garden this afternoon and I noticed that all the hot weather has brought on a definite change. The basil and tomatoes are really starting to take off, but the spring vegetables are rapidly beginning to bolt. So in honor of this occasion, I've initiated a new dining event called Bolting Vegetable Night.
My bok choy appears to be in a big hurry to go to seed, so I'm on a quest now to figure out how many ways I can eat bolting bok choy this week. Tonight I fried it with garlic and mushrooms (Ha! Fresh ones, not wrinkly ones!), and I stirred in some cooked chicken.
Tomorrow night? I don't know. But I have about seven bok choys to figure out uses for, and I have a fair amount of rhubarb chard that's looking to claim a recipe, too. I guess I could freeze some, but I'm on a mission to figure out something more interesting. Stay tuned.